- Preheat the oven to 200°C.
- Make the pancakes by sieving all the dry ingredients together in a bowl. Pour in the water slowly, whisking to a thick batter. This should be thick but still easy to pour, similar to a pancake batter.
- Drain the chickpeas and add to a small bowl with Shemin’s Harissa Spice Blend and oil, coat well. Transfer to a roasting tray and bake for 25 minutes until golden.
- To make the cashew sauce, mix the cashew nut butter (or peanut butter) with lemon juice to taste and add a bit of hot water at a time. You’re aiming to make an easily spreadable paste for the bottom of your pancakes. If using hummus, just mix with lemon juice.
- Preheat a non stick frying pan and pour in a small ladle of batter per pancake. Cook until the pancake bubbles, flip and repeat on the other side.
- Serve your pancakes by spreading over the cashew sauce and top with the chickpeas, avocado, tomatoes and fresh coriander. Squeeze over some lemon and enjoy.
A perfect recipe for Pancake Day.. or any day really! It’s fresh, zingy and utterly delicious. If you don’t fancy a pancake, the filling would also work really well in a oven baked sweet potato.
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